Wednesday, August 27, 2008

BATBOUT M'KHAMER BREAD - PAIN BATBOUT

Last Friday, my good friends and neighbors Jessica & Jonathan came to my place for the evening. As I know that they love to eat and discover new things, I made a whole Middle-Eastern and North African dinner...

On the menu (see Jessica Brogan's blog "In Search Of Dessert" and her "Flickr" page in order to read her post on the subject and see her pictures of the meal) there were several courses and nine (!) different dishes, all made from scratch as well as with much care in order to stay truthful to the original recipe.

Needless to say that we stuffed ourselves until we literally exploded! As I love that kind of spicy, flavorful and exotic food, I was so glad that both my friends enjoyed the food, had a second serving (even a third serving!!!) and cleaned their plates as if there would be no tomorrow!

As you might have guessed, today, I'm delivering you the recipe for one of the specialities I made on that occasion: a very popular Moroccan flatbread called "Batbout" and which is traditionally cooked in earthenware tajines. It is also known under the name of "Metlouâ (Matlouh)" or "Bouchiar", depending on the regions where it is made.

Bread, one of the most essential stables, is sacred in Morocco and is treated with the utmost respect. As in most Arab countries and households, the Moroccans bake bread every morning in a atmosphere of communion. Before commencing the sacred act of kneading, an invocation to God is made. Once the bread has been properly shaped, each family puts it's own mark/stamp on it and then, sends it via the children to a common bakery oven made of terra cotta.

Bread is eaten with every meal, except during the holy month of Ramadan, during the fasting. It is generally used as a "fork" or "ustensil" for conveying food when eating with the fingers. Many varieties of fermented or non-fermented breads exist. The choice is vast (Msemmen, Khobz, Anise Bread, Fried Bread, Bhagrir, Mella, Ftayer, etc...).

"Batbout" bread is chewy (like Bagels), soft-crusted, pliable, delicately spongy and overall delicious. It is ideal for dipping into the savory sauces of "Tagines", scooping into any kind of dip or for making sadwiches/wraps.Those Pita-like loaves are very versatile and will rejoice any gourmet eater in search of new gastronomic horizons to discover. With their pleasant as well as delicate flavor and their scrumptious texture, it will soon be impossible for you to plan any Middle-Eastern, Mediterranean or North African meal without including this flatbread as accompaniment!

Ingredients:300g Plain white flour100g Fine semolina (Durum Flour/Semolina Di Grano Duro)1 1/4 Tsps salt1 Package (7g) Dried yeast300-320ml Water, lukewarm (not hot)Method:1. Sprinkle the yeast into the water in a bowl.2. Stir to dissolve and leave for 5 minutes, until it becomes frothy.3. In a big bowl, mix together the flour, semolina and salt.4. Make a well in the centre and pour in the yeast mixture.5. Stir in the flour to form a stiff dough.6. Knead for 8-10 minutes.7. Divide the dough into 3 equal-sized pieces.8. On a lightly floured (with Durum Flour) surface, roll out each piece to form a round 1cm (1/2 inch) thick.

9. Let rise, covered with a tea towel, for about 1 1/2 - 2 hours, until doubled in size.10. Heat a frying pan or a griddle over medium heat, until very hot.11. Place one of the dough rounds in the hot pan and cook on both sides until golden brown.12. Repeat with the remaining dough rounds.13. Let cool on a wire rack.

Remarks:The dough should not be too sticky.Add more water if it's too dry or more flour if it is too wet.If you wish, you can add a little oil in the pan. It is not necessary, though.

I found you via Jessica's blog -- I actually grew up in Switzerland (in Lausanne) and it is always a pleasure to read you. I though it was time to say hello in your comments. The bread looks wonderful! Bonne journee :)

WOW! Rosa!I have lots of catching up to do!All those nice things you've made while I was gone... Right away, I'm going to check 'em out. Your Daring Baker's Filbert cake especially, is absolutely wonderful! BRAVO!

Hello again.I am going to try to explain in English. What I was wanting to say is that I am going to do a challenge between blogs. you enrol and then you keep a couple chosen by draw. They are going to exchange an income between you, the subject of the September is a Chocolate.Then you will cook the income what they ordered you and when you the two have been doing the income they put in the blog. Are you interested? If you are it leaves your name and your blogue. Light kisses

Oh my gosh, I just realized that you are the blogger rosa. I met you at Jess'weddding. I was there with my daughter, we live in the US, but I am originally from St. Blaise. I am not sure if you remember. I just saw your photo on Jess' blog... I have come and lurked on your beautiful blog in the past. I just didn't put two and two together and I met you in June! ;-)Lovely photos

I love this kind of menu. Mezze is such a great way to eat --especially outside. I'm lucky to live in a neighbourhood that has both a large number of Persian and Israeli families. As a result our stores are chock full of the ingredients and even ready made versions of some of the things you made for your party.

i kinda like that Moroccan proverb !:pnot to mention the bread looks fantastic, just perfect with the hommus. I'm guessing your middle eastern party was a super hit :)I love middle eastern food, next time send some over here too !

What a lovely blog! I also saw your love of heavy metal, and you might be interested in Fratello Metallo if you haven't heard him - he's amazing, and the clip from the BBC has a wonderful interview with him.

I've been ECSTATIC to tell you I DID try the bread you posted last week and it was nothing short of PHENOMENAL! It was EXACTLY what I was after and it was chewy and delicious with hummus! I will cut and paste this part on that post too so your dear readers know it is a keeper. I've been searching for a bread like this for years, so I can't thank you enough for posting it!